“John Turenne is a trail-blazer who understands the most important issues in providing food in an institutional setting….he is both nourishing people with real food and helping to transform agriculture in this country.”

Alice Waters, Chez Panisse Restaurant & Foundation

“John Turenne has the incredible capacity for listening to the people around him and for engaging them with great warmth and generosity. This is a great asset for any organization working towards change.”

Melina Shannon-DiPietro - Director, Yale Sustainable Food Project

“John Turenne and the team at Sustainable Food Systems were a massive help. I absolutely couldn't have done it without them. I wish we had Sustainable Food Systems here in the UK.”

Jamie Oliver regarding The Food Revolution

“We achieved all our expectations through Sustainable Food Systems’ training and improved the communication, morale and overall skills of the entire staff. It was a great team building exercise as well as time well invested and invaluable to our school.”

Rose Walker, Food Service Director, The Spence School

“The training conducted by the chefs at Sustainable Food Systems gave us a practical approach for preparing foods from scratch... The chefs became team members with our…cooks and made the impossible, possible – the right thing can be done.”

William A. Smith, Superintendent, Cabell County Schools

Meet John Turenne, FCSI

John Turenne, FCSI, founder and President of Sustainable Food Systems, is a nationally recognized leader and innovator in sustainable food practices. In his role as Executive Chef at Yale University and in the creation of the Yale Sustainable Food Project, John recognized the impact of food service decision-making on the world around us. His consulting company is on the cutting edge in developing best-practices tailored to benefit both the planet and the bottom line for clients.

John and his team at Sustainable Food Systems have worked with visionaries across the country who have had the desire to make positive changes to the way they do business. Sustainable Food Systems brings those ideas and desires to reality through careful assessment, planning, teaching and development.

Sustainable Food Systems’ client list includes The Culinary Institute of America; Yale University; Harvard Medical School; The East Harlem School; Jamie Oliver Ltd.; Cabell County, WV Public Schools; St Lukes Wood River Medical Center as well as multiple other public hospital and school systems.

John Turenne and Sustainable Food Systems were also instrumental in working with the Obama Administration in the development of the USDA’s Chefs Move to Schools initiative and continue to harvest national and international recognition.